Basil & pine nut pesto

Ingredients

• 175g trofie/fusilli/linguine

• 25g pine nuts

• 25g basil leaves (a packet is 30g, remove the biggest stalks)

• 25g parmesan, finely grated

• 25g pecorino, finely grated

• 30ml olive oil (or whatever works, plus extra to seal if keeping)

• handful of blanched green beans and cubes of waxy boiled potato (optional!)

Method

Toast pine nuts and crush slightly with a little salt. Add to little food processor (or pestle and mortar) with roughly chopped basil leaves and process as briefly as possible to get a thick paste. Stir in the cheeses and then beat in as much oil as necessary.

Boil pasta in well-salted water and toss with pesto and a dash of the pasta cooking water - could also stir in blanched green beans and cubes of boiled potato.

(Pesto with olive oil as a seal keeps for two weeks in a small jar in the fridge or can be frozen.)